The ultimate makeover: Chocolate brownies

The ultimate makeover: chocolate brownies

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(155 ratings)

Prep: 25 mins Cook: 30 mins


Makes 12

Angela gives these rich treats a makeover, with a magic ingredient to reduce the fat content...

Nutrition and extra info

  • Freezable

Nutrition: per brownie

  • kcal191
  • fat11g
  • saturates3g
  • carbs23g
  • sugars16g
  • fibre1g
  • protein2g
  • salt0.28g
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  • 85g dark chocolate, 70% cocoa solids, chopped into small pieces
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 85g plain flour
  • 25g cocoa powder
  • ¼ tsp bicarbonate of soda
    Bicarbonate of soda

    Bicarbonate of soda

    Bicarbonate of soda, or baking soda, is an alkali which is used to raise soda breads and full-…

  • 100g golden caster sugar
  • 50g light muscovado sugar
  • ½ tsp coffee granules
  • 1 tsp vanilla extract
  • 2 tbsp buttermilk
  • 1 egg



    The ultimate convenience food, eggs are powerhouses of nutrition, packed with protein and a…

  • 100g mayonnaise (I used Hellman's)


  1. Heat oven to 180C/fan 160C/gas 4. Pour enough water into a small pan to one-third fill it. Bring to the boil, then remove the pan from the heat. Put the chopped chocolate into a large bowl that will fit snugly over the pan without touching the water. Sit the pan over the water (still off the heat) and leave the chocolate to melt slowly for a few mins, stirring occasionally until it has melted evenly. Remove the bowl from the pan, then let the chocolate cool slightly.

  2. Meanwhile, lightly oil and base-line a 19cm square cake tin that is 5cm deep. Combine the flour, cocoa and bicarbonate of soda. Using a wooden spoon, stir both the sugars into the cooled chocolate with the coffee, vanilla and buttermilk. Stir in 1 tbsp warm water. Break and beat in the egg, then stir in the mayonnaise just until smooth and glossy. Sift over the flour and cocoa mix, then gently fold in with a spatula without overmixing.

  3. Pour the mixture into the tin, then gently and evenly spread it into the corners. Bake for 30 mins. When a skewer is inserted into the middle, it should come out with just a few moist crumbs sticking to it. If cooked too long, the mix will dry out; not long enough and it can sink. Leave in the tin until completely cold, then loosen the sides with a round-bladed knife. Turn out onto a board, peel off the lining paper and cut into 12 squares.

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Comments, questions and tips

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29th Feb, 2012
These were lovely although lighter and fluffier and less fudgey than normal brownies. I used low-fat mayo too. I also used milk instead of buttermilk, used a squeeze of orange juice instead of the normal lemon juice to acidulate the milk, used orange juice in place of the tbsp of hot water too. I also added the zest of the orange making chocolate orange brownies! YUM! I'm about to make an orange flavoured cream cheese buttercream icing to put on the top.
19th Feb, 2012
Also used light mayonaise.
19th Feb, 2012
I have made these brownies twice now. The first time I followed the recipe to the word and found the brownies a little dry with not enough gooeyness. The second time I made them I altered a few ingredients as advised by a few others and the brownies were absolutely amazing! Tasted rich and had that chewy fudgeyness! I am dairy intolerant so I used oatmilk and a dash of lemon juice for the buttermilk, used only light demerara sugar, saved some of the dark choc chunks to add in at the end before baking, and changed the oven temp to 170 degrees (fan oven) and baking time to 24 mins.
4th Feb, 2012
Have made these a few times. The first time I melted the chocolate as in the recipe but it quickly went hard and was difficult to incorporate into the other ingredients so Now I finely chop it and fold it in at the end. Used extra light mayo and semi-skimmed milk with a dash of lemon instead of buttermilk and it worked beautifully. Think I'll make some more today-Delicious!
27th Jan, 2012
Lovely recipe, did not have the correct sized tin so used a shallow tin 27cm by 17cm but turned out well. Will be using this recipe again I think it would be even nicer with the addition of nuts perhaps either hazelnuts or walnuts.
26th Jan, 2012
Another excellant recipe, Sooooooo much nicer and more edible than the beetroot brownies!!!! Thanks for the tip about semi skimmed milk and lemon juice instead of buttermilk. Made these this afternoon, kids just come home from school and demolished them. Should have made more!!!
22nd Jan, 2012
Made these for christmas and newyear without the topping as people had commented that it was too rich. It was really lovely and squidgy in the middle, very easy to make!
18th Jan, 2012
Nice brownie but perhaps not the best ever. No buttermilk here so used Laban (like drinking yoghurt) which worked well. We added chocolate chips :-)
16th Jan, 2012
Very nice! I added walnut pieces which worked well. These do not taste low fat at all - saying that I put 100g of dark chocolate in rather than 80g, as thats what size bar I had. Also substituted the buttermilk with cows milk and lemon juice as everyone else suggested.
16th Jan, 2012
Tasty and very light - perhaps a bit too light to qualify as a proper 'brownie', but none the less, easy to make and a lovely chocolate taste. I used extra light mayo and will definitely be making again.


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